Apple Butter that Tastes Like Fall

Apple Butter

 

Everything about apple butter screams FALL! In its simplest form -  slathered on a warm piece of toast- it is perfection. Memories of childhood and cooler fall days come to mind. BUT...there is more. Mason jars full of homemade apple butter make a thoughtful holiday or hostess gift. Apple butter is also delicious mixed in oatmeal, as a topping for waffles or sweet potatoes, served with pork chops or as an addition to a fall cheese board. Apple butter freezes beautifully, so no need to have crazy canning skills. I have included a recipe for Apple Butter Snickerdoodles, as well. You're welcome!

What you'll need:

• 10 large apples (half Granny Smith for tartness and the other half for sweetness: Honeycrisp, Jazz, Pink Lady, Fuji, Cortland or Braeburn or a mixture) Cored and diced. No need to peel unless it is extremely meaningful to you.
• 1/2 to 3/4 cup sugar (brown or white - you choose)
• 1/8 teaspoon salt
• 2 teaspoons cinnamon (or more to taste)
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves

Place all ingredients in a large Le Creuset Dutch oven and add just enough water to cover the apples. Bring to a boil and then turn down to low heat. Simmer for 1-2 hours and stir occasionally until the mixture turns to a deep caramelized brown, adding more spices to taste if needed. (I like a lot of cinnamon). After the mixture cools, blend with an immersion blender (stick blender) or in a traditional blender or food processor until smooth. This butter will still have a bit of texture to it if you left the skins on the apples, and that's okay. Freeze or keep in the refrigerator for up to a week.

Apple Butter Snickerdoodles

3 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup butter softened

1 1/4 granulated sugar + 1/3 cup, divided

2 large eggs

1 Tablespoon vanilla extract

1/2 cup Apple Butter

1/2 teaspoon cinnamon + 1 teaspoon, divided

Whisk together flour, baking powder and salt in a medium bowl. Set aside.

Cream butter and 1 1/4 of sugar with a mixer until fluffy. Mix in eggs, vanilla, 1/2 teaspoon cinnamon and apple butter. Beat just until mixed. Add in flour mixture and mix again just until blended together. This dough will need to chill for at least 4 hours. Do not skip this step! These cookies have a high butter ratio (which is what makes them SO good!) and they will spread out too much when baked if you don't chill the dough properly.

Mix 1 teaspoon cinnamon and 1/3 cup sugar in a small bowl. Scoop balls of cookie dough (I used a 2 Tablespoon cookie scoop) and roll the dough in the cinnamon sugar mixture.

Bake at 350 on a cookie sheet lined with parchment paper or a silpat sheet. Only scoop what you are immediately baking and leave the remainder of the dough in the frig to chill. 

Depending on your oven and how 'done' you like your cookies, bake for 11-14 minutes. Cool slightly before removing from the baking sheet.